Wednesday, February 2, 2011

Raspberry Wheat Bran Muffins

How about a healthy AND delicious muffin? Yes please!

{No, Libby, you can't have one. These are alllll for me!}

That's exactly what I said when I saw these Raspberry Oat Bran Muffins featured on Peas and Thank You a while back. I finally got around to making them and I'm so glad I did!

I think raspberries are probably my favorite fruit, so incorporating them into a muffin just makes me swoon. Throw in some healthy fat (coconut oil) and a good fiber source (bran) and you have a winner!

I made a few substitutes that are noted below in purple.

Raspberry Oat Bran Muffins
Makes 12-14 muffins

1/2 c. non-dairy or organic milk (I used almond milk)
1/4 c. orange juice
1/2 c. unsweetened applesauce
1/4 c. canola, coconut or safflower oil (I used coconut oil)
1/2 t. almond extract (subbed lemon extract b/c that's what I had)
1/2 c. organic brown sugar
1 1/2 c. whole wheat pastry flour **see note at bottom
3/4 c. oat bran (subbed wheat bran)
1 1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
1 c. frozen or fresh organic raspberries
Preheat oven to 350 degrees.
In a liquid measuring cup, combine milk, juice, applesauce, oil, almond extract, and brown sugar and set aside.

In a large mixing bowl, mix together flour, oat bran, baking powder and soda, cinnamon, nutmeg and salt.

Add wet ingredients and stir until just combined.

Gently, gently, gently add raspberries and fold. Gently.

Fill muffin cups 3/4ths of the way, and bake for 25-30 minutes, or until a toothpick inserted gently in the middle comes out clean.

I did the nutritional breakdown per muffin on these and it is as follows:
Calories 150, Fat 5.15 g, Carbs 24.8, Fiber 4.4 g, Sugar 10.71 g, Protein 2.18 g

**Ashley's Note: I had the hardest time finding Whole Wheat Pastry Flour when we lived in Texas. Here in Arizona they carry it in bulk bins at my grocery store, but if you can't find it you could try subbing half whole wheat flour and half all-purpose flour. I think Bob's Red Mill also makes whole wheat pastry flour if you can find that.

Also, these freeze really well! I immediately stuck half the recipe in a ziploc freezer bag and threw 'em into the freezer for later. All you have to do is heat them in the microwave for a minute or so to defrost. An easy and convenient breakfast on the go!

See that one in the back left? Let's just call that Quality Control. :)


  1. Yummy!

    Do you think you can use soy milk instead of almond milk?

  2. @Melissa - Yes, I'm sure soy milk would work just fine! Or regular milk, for that matter! :)

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